Savory Eggs with Peas and Shallots

Cook Time: 8 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 tablespoons butter
* 1 large shallot, very thinly sliced
* 8 eggs
* Salt and freshly ground black pepper
* 1 package soft herb-flavored cheese, crumbled (recommended: Boursin)
* 1 cup green peas

Directions

Melt butter in a medium skillet over medium heat. Add shallots and
cook 3 to 4 minutes. Whisk eggs with salt and pepper and combine with
shallots then stir in the cheese and peas, cook 3 to 4 minutes until
eggs are firming up but not yet dry. Serve immediately.

Herb and Egg Scramble with Garlic Toast and Sliced Tomato

Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 4 servings

12 eggs, beaten
4 ounces garlic and herb cheese (such as Boursin or Alouette) or,
cream cheese, cut or crumbled into small pieces
3 tablespoons chives, chopped -- about 12 blades
Salt and black pepper
A few drops hot sauce
2 tablespoons butter or extra-virgin olive oil
4 plum or Roma tomatoes, sliced lengthwise
Smoked salmon, sliced ham or salami, chopped -- optional additions for the eggs
Toast:
8 slices white, wheat, soft sliced Italian or whole grain bread
2 large cloves garlic, cracked away from skin
4 tablespoons softened salted butter

Whisk eggs with cheese and chives and season with salt and pepper and
a few drops hot sauce. Preheat a large nonstick skillet over medium
heat. Add butter or extra-virgin olive oil to the pan. Heat butter or
oil, then add eggs. Add the optional addition, if desired, at this
point. Scramble to desired consistency and serve with a sliced plum
tomato per person, seasoned with salt and pepper, alongside the eggs.
Pass garlic toast at table: rub hot toast with cracked garlic, then
butter as usual.